This quick and cozy potsticker soup comes together in just 25 minutes and is endlessly customizable with your favorite dumplings and veggies.
When you need a warm, comforting meal in a hurry, this potsticker soup is here to save the day. It’s fast, flavorful, and incredibly flexible—perfect for chilly nights or a quick weeknight dinner.
We first fell in love with this soup while living in Barcelona, thanks to a local frozen food shop that sold irresistible veggie gyoza. We’d keep a stash in the freezer and whip up this soup any time we needed a cozy, last-minute meal. Since then, it’s become a staple—and we’re pretty sure it’ll become one for you too.
🥟 Why You’ll Love This Soup
- Fast & Easy: Ready in just 25 minutes from start to finish.
- Customizable: Use any kind of dumplings or veggies you have on hand.
- Flavorful Broth: A simple garlic-ginger broth with a drizzle of sesame oil packs big flavor.
- Comforting & Nourishing: It’s the perfect bowl of warmth on a cold day.
🛒 Ingredients You’ll Need
- Frozen Potstickers or Dumplings: Use your favorite—vegetable, pork, chicken, or shrimp. Gyoza and wontons work great too.
- Shiitake Mushrooms: For rich, umami depth. Baby bella or white mushrooms are great substitutes.
- Baby Bok Choy: Adds crunch and a pop of green. You can swap in baby spinach or napa cabbage.
- Scallions: The white parts are sautéed with aromatics; the green parts make a bright, flavorful garnish.
- Fresh Garlic & Ginger: Essential for a fragrant, flavorful broth.
- Vegetable Broth: Use a high-quality broth you love (chicken broth works too).
- Soy Sauce: Adds savory, salty richness to the broth.
- Toasted Sesame Oil: Just a small drizzle brings everything together with nutty flavor.
- Optional Toppings: Chili crisp, toasted sesame seeds, furikake, fried garlic, or chili oil.
🔪 How to Make Potsticker Soup
1. Sauté the Mushrooms
Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add mushrooms and sauté until browned, about 5–6 minutes.
2. Add Aromatics
Add the remaining oil, then stir in the garlic and ginger. Sauté for 1–2 minutes until fragrant.
3. Simmer the Broth
Pour in the broth and soy sauce. Bring to a boil.
4. Add Dumplings and Veggies
Add frozen potstickers, half the scallions, and bok choy. Simmer for 3–4 minutes, or until dumplings are cooked through.
5. Finish with Flavor
Stir in sesame oil and a few cracks of black pepper. Taste and adjust seasoning as needed.
6. Serve
Ladle into bowls and top with the remaining scallions and any extra toppings you love.
💡 Tips for Success
- Don’t Overcook the Dumplings: Add them at the end and simmer just until heated through to prevent them from falling apart.
- Taste and Adjust: The broth is simple and flexible—add more soy sauce, pepper, or spice to suit your taste.
- Load Up on Toppings: Scallions, chili crisp, sesame seeds—go wild! They add flavor, crunch, and visual appeal.
🔄 Recipe Variations
- Add Protein: Sauté ground pork, chicken, or tofu for a heartier soup.
- Add More Veggies: Try broccoli, carrots, zucchini, bell peppers, or snow peas.
- Make it Spicy: Add chili oil, chili crisp, or fresh sliced chiles.
- Try Miso or Kimchi: Add a spoonful of miso paste (don’t boil it) or some chopped kimchi for tangy flavor.
🍜 More Cozy Soups to Try
- Egg Drop Soup – Light and silky with ribbons of egg
- Hot and Sour Soup – Spicy, tangy, and full of mushrooms
- Miso Soup – A Japanese classic with tofu and seaweed
- Egg Roll Soup – All the flavors of an egg roll in soup form
- Tom Kha Gai – Thai coconut soup with lemongrass and chicken
📋 Potsticker Soup Recipe Card
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 to 6 servings
Ingredients
- 2 tablespoons olive oil, divided
- 8 oz shiitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, grated or minced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16–20 oz frozen potstickers
- 5 scallions, thinly sliced (divided)
- 3 baby bok choy, chopped
- 2 teaspoons toasted sesame oil
- Black pepper, to taste
- Optional toppings: chili crisp, sesame seeds, fried garlic, furikake
Instructions
- In a large pot, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook until browned.
- Stir in remaining oil, garlic, and ginger. Cook for 1–2 minutes.
- Add broth and soy sauce. Bring to a boil.
- Add frozen potstickers, half the scallions, and bok choy. Cook for 3–4 minutes until dumplings are tender.
- Stir in sesame oil and season with black pepper. Adjust flavors to taste.
- Serve hot, topped with remaining scallions and optional garnishes.